American Pie Council

2019 Amateur Entry

 

Tropical Boysenberry Pie

TROPICAL BOYSENBERRY PIE


Crust


2 1/2 cups unbleached flour
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon baking soda
12 tablespoons unsalted butter, chilled, cut into small cubes
1/2 cup Crisco vegetable shortening, chilled
1/2 cup ice water


Blend all dry ingredients together in food processor. Add butter, and using 1-2 second pulses, cut into dry ingredients until pea size particles form (about 6-8 pulses). Add the Crisco and again, pulse into the dough with about 6-8 pulses.

Pour dough into mixing bowl. Using a fork, slowly add the ice water until dough is evenly moistened. Use spatula to press dough together.

Remove dough and form a ball with your hands. Cut dough in half. Form each half into 6 inch discs and wrap in plastic wrap. Refrigerate at least 2 hours before using.


FILLING:

1 lb boysenberries (frozen or fresh) cut in half by width
5 oz pineapple (frozen or canned but drained) chopped into small pieces
6 oz frozen mango, chopped into small pieces
1 c sugar
3 tbsp tapioca flour
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1 tbsp dark rum
1 tbsp unsalted butter, cut into small pieces

Roll out bottom crust and place in 9” pie plate, refrigerate until ready to use.

Mix together boysenberries, pineapple and mango. Mix together sugar tapioca flour salt and spices, then add to fruit mixture and stir. Add rum.

Place filling into prepared pie crust (should be as high as the rim, remove (and save if wanted) excess filling). Dot filling with butter.

Roll out second crust and place on top, folding top edge rim underneath the bottom edge. Crimp.

Brush top of pie with egg white wash and sprinkle decorative sugar crystals on top. Make slits in top crust to allow steam to escape. Place in freezer for 20 min.

Bake at 410 degree oven in lower 1/3 of oven for 15-20 min until edges turn light brown. Reduce temperature to 375 and place aluminum foil around edge of pie to protect from burning. Continue baking until center of pie is bubbling, about 45-55 minutes. Remove from oven and let cool on kitchen rack at least 6 hours before serving.

Submitted by:

Ron Bronitsky